4616 Pouding Clermont

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Prepare a rum-flavoured Bavarois mixture and add a quarter its amount of a purée of candied chestnuts and 150 g ( oz) small pieces of candied chestnuts per 1 litre ( pt or U.S. cups) of Bavarois mixture. Finish in the usual manner for a Bavarois.

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